Baked brie with sorrel jam
Here is a straightforward way to make Baked brie with sorrel jam at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Hard
Ingredients
- 1 cup Dried Sorrel
- 2 cup Brown Sugar
- 1 tsp Chopped Ginger
- ¼ cup Ground Cinnamon
- 1 Vanilla pod
- Zest of 1 Orange
- Boiled Water
- 1 Beaten Egg
- 1 slice Puff Pastry
- 2 lb Brie
- To serve Sorrel Jam
- 1 tsp Water
Method
- Sorrel jam instructions
- Combine sugar, sorrel, lemon zest, water in a medium sized pot.
- Bring to a boil as petal becomes soft
- Reduce heat, and cook until thickened.
- Let it rest before using on brie
- Baked brie instructions
- You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel.
- Add a generous portion of jam to the top of the wheel, or one side of the sandwich
- Roll dough out with a rolling pin on a floured surface
- Trim excess dough. You can also use it to decorate .
- Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.
- Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.
- The brie can be prepared up to this point and refrigerated for 2 days before baking.
- Be sure to bring the brie to room temperature before baking.
- Preheat the oven to 400° F.
- Combine the egg and water and brush the mixture over the top and sides of the pastry.
- Add design from leftover dough if you'd like, and brush with egg mixture
- You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red.
- Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.
- Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.
- Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.
Tips for the best Baked brie with sorrel jam
- This is a 21-step recipe, so set up your workspace in the order the steps use it.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Baked brie with sorrel jam ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Baked brie with sorrel jam recipe hard to make?
It is rated hard: 12 ingredients and 21 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for dried sorrel?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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